Recipe

I experimented with dinner today and while I wouldn't say I hit a home run, it wasn't horrible.  I started with some chicken breasts I bought pre-marinated from HyVee - two were garlic, and two were tomato basil.  I was going to just purchase plain chicken, but when I saw these I thought they would be perfect. I sprayed Pam on a glass 9X13 pan and put the chicken in the pan.  I let it cook for about 15 minutes on 350 degrees.  While the chicken was in the oven, I cooked about half a pound of italian sausage on the stove, and added one and a half jars of spaghetti sauce.  We had about half a jar left from a meal we had over the weekend so that is why I ended up with the amount I did.  Because I always hate that some spaghetti sauce stays in the jar when you dump it out, I put a couple of tablespoons of red wine in the far, closed the lid, swirled around, and dump it into the sauce.  I also added to cans of diced tomatoes.  I let this sauce simmer on the stove for the rest of the time I was preparing the meal.   I added some additional red wine, garlic salt, and italian seasoning to the sauce during the cooking process.  When the chicken had cooked about 15 minutes, I took a ladle of sauce and poured it over the chicken. I kept adding sauce until the chicken was covered (about 2-3 ladles full).  I continued cooking the chicken for another 15 minutes.  As this point I checked the temperature of the chicken with a meat thermometer (it needs to be at least 165 degrees in the center).  Once the chicken reached 165 degrees, I placed four slices of provelone cheese over the chicken and cooked for another 5 minutes or so so the cheese would melt.  I served the chicken with spaghetti and more sauce. 

This probably would have been a homerun except that I didn't really care for the pasta at all.  It was a box we had in the pantry and it must be older than I thought because it just didn't taste right to me.  We kept the leftover chicken and sauce, and will purchase some more pasta to make and eat with the leftovers.